I received my mincer/stuffer in the post a couple of weeks ago, but only last night had a chance to take it out of the box. I decided to try a small quantity of product before posting my findings, and asking for comments/guidance.
My metric scales were out of batteries, so i used my good old greengrocer's ones.
1lb 2oz pork mince
4oz smoked dry-cure streaky bacon
2 oz white breadcrumbs, quite dry but straight from the freezer
1/2 a small onion
1/2 teaspoon each of fine sea salt and fine freshly ground black pepper
I re-minced the pork along with the bacon and onion, so it was nice and fine, then mixed the other ingredients in by hand, After soaking the casings, and washing them through, I threaded them on the nozzle and started filling them. It really was so easy, so no need to go into detail there. I was a little concerned that there was a lot of air in the sausages, but I easily got rid of it when linking. I fried them, and I'm pleased to say they didn't split, but after 15 minutes I decided to finish them in the oven as they were quite dense. Indeed the texture was very dense, but also very fine, but there was little taste from the bacon and onion. I'm hoping that my sausage sandwich for lunch today will see a little more of the flavour, and again more at breakfast tomorrow.
Plans for the weekend - Italian style tomorrow, to serve with creamy mash rather than polenta. I'm guessing garlic, oregano and a little dried chilli. I'm away next weekend, but then planning merguez, as I've found a butcher who can source well-aged, British mutton. then, if it's looking like it will be cold for a long spell, I'll cure some salami and chorizo.
Any thoughts or advice would be appreciated.